Aluminium contents in baked meats wrapped in aluminium foil.

Department of Food Engineering, Ondokuz Mayis University, 55139 Kurupelit, Samsun, Turkey.
Meat Science (Impact Factor: 2.23). 12/2006; 74(4):644-7. DOI: 10.1016/j.meatsci.2006.03.031
Source: PubMed

ABSTRACT In this investigation, the effect of cooking treatments (60min at 150°C, 40min at 200°C, and 20min at 250°C) on aluminium contents of meats (beef, water buffalo, mutton, chicken and turkey) baked in aluminium foil were evaluated. Cooking increased the aluminium concentration of both the white and red meats. The increase was 89-378% in red meats and 76-215% in poultry. The least increase (76-115%) was observed in the samples baked for 60min at 150°C, while the highest increase (153-378%) was in samples baked for 20min at 250°C. It was determined that the fat content of meat in addition to the cooking process affected the migration of aluminium (r(2)=0.83; P<0.01). It was also found that raw chicken and turkey breast meat contained higher amounts of aluminium than the raw chicken and turkey leg meat, respectively. Regarding the suggested provisional tolerable daily intake of 1mg Al/kg body weight per day of the FAO/WHO Expert Committee on Food Additives, there are no evident risks to the health of the consumer from using aluminium foil to cook meats. However, eating meals prepared in aluminium foil may carry a risk to the health by adding to other aluminium sources.

  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: For many years aluminium was not considered harmful to human health because of its relatively low bioavailability. In 1965, however, animal experiments suggested a possible connection between aluminium and Alzheimer's disease. Oral intake of foodstuffs would appear to be the most important source of aluminium. Consequently, the joint FAO/WHO Expert Committee on Food Additives reduced the provisional tolerable weekly intake value for aluminium from 7 mg kg-1 body weight/week to 1 mg kg-1 body weight/week. Analysis of aluminium content of a number of foods and food products was therefore undertaken in order to evaluate the nutritional intake of aluminium. A total of 1,431 samples were analysed within the scope of this study. The data obtained allow a preliminary but current depiction of the aluminium content of selected non-animal foods, food products and beverages.
    Environmental Sciences Europe. 23(1).
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: Tamarindus indica (tamarind), Garcinia atroviridis, and Curcuma longa (turmeric) are widely used in food preparation. This study was conducted to determine the aluminium leachability in acidic food flavors Tamarindus indica and Garcinia atroviridis and tumeric powder. The results showed that aluminium contents were increased accordingly to the dosage of these acidic food flavors. The results showed that aluminium leaching was higher in solutions without Curcuma longa compare to the present of Curcuma longa. The effect of the presence of Curcuma longa powder in Tamarindus indica and Garcinia atroviridis solutions were indicated by the decreasing of aluminium solubility at 67.5% and 64.7% respectively.
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: The self-assembly of fatty acids (FA) on the surfaces of inorganic materials is a relevant way to control their wetting properties. While the mechanism of adsorption on model flat substrate is well described in the literature, interfacial processes remain poorly documented on nanostructured surfaces. In this study, we report the self-assembly of a variety of FA on a hydroxylated Al surface which exhibits a random nanoscale organization. Our results revealed a peculiar fingerprint due to the FA self-assembly which consists in the formation of aligned nano-patterns in a state of hierarchical nanostructuration, regardless of the molecular structure of the FA (chain length, level of unsaturation). After a significant removal of adsorbed FA using UV/O3 treatment, a complete wetting was reached and a noticeable disturbance of the surface morphology was observed, evidencing the pivotal role of FA molecules to maintain these nanostructures. The origin of wetting properties was investigated prior to and after conditioning of FA-modified samples taking into account key parameters, namely the surface roughness and its composition. For this purpose, the Wenzel roughness, defined as the third moment of power spectral density, was used, as it is sensitive to high spatial frequency, and thus to the obtained hierarchical level of nanostructuration. Our results revealed that no correlation can be made between water contact angles (w) and the Wenzel roughness. By contrast, w strongly increased with the amount of -CHx- groups exhibited by adsorbed FA. These findings suggest that the main origin of hydrophobisation is the presence of self-assembled molecules and that the surface roughness has only a small contribution to the wettability.
    Langmuir 02/2014; · 4.38 Impact Factor

Full-text (2 Sources)

Available from
May 17, 2014